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A good helping of potatoes goes with any entree, be it the lunch or dinner menu. There are other side dishes that are tasty as well, such as broccoli, slaw, salad, and even casseroles.
Some oven-baked dishes from Taste of Home that you might want to try this fall and winter season are as follows:
TWICE-BAKED POTATO CASSEROLE
INGREDIENTS
1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced
DIRECTIONS
Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13×9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.
CRUMB-BAKED BROCCOLI BAKE
INGREDIENTS
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1 jar (8 ounces) process cheese sauce
2 packages (10 ounces each) frozen broccoli cuts
3 large eggs, lightly beaten
1/2 cup crushed butter-flavored crackers (about 12 crackers), divided
Salt and pepper to taste
DIRECTIONS
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese sauce until smooth. Remove from heat.
Cook broccoli according to package directions; drain and place in a bowl. Add the cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper.
Transfer to a greased 1-1/2-qt. baking dish; sprinkle with remaining cracker crumbs. Place dish in a larger baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 50 minutes or until a thermometer reads 160°.
BUTTERNUT SQUASH CUSTARD
INGREDIENTS
1 medium butternut squash (2 to 3 pounds), peeled, seeded and cubed
1/2 cup all-purpose flour
1/2 cup sugar
2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
DIRECTIONS
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 8-10 minutes. Drain.
In a large bowl, mash the squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2-qt. baking dish. Sprinkle with remaining ingredients.
Bake at 350° until center appears set, 55-65 minutes.
MACARONI AND CHEESE
INGREDIENTS
1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs
DIRECTIONS
Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.